This Stuffed Pork Tenderloin is packed with flavor from balsamic caramelized onions, crumbled bacon, manchego cheese, and spinach. The whole thing is rolled up and grilled until the pork is juicy and the cheese is nice and melted. This post is sponsored by Grill Mates.
How to Make Stuffed Pork Tenderloin
Stuffed Pork Tenderloin is an amazing way to really amp up a simply cut of meat. Pork tenderloins are incredibly tender, since they are essentially the filet. Since there is very little fat in a tenderloin, it is perfect to stuff with all sorts of tasty things to bring in both moisture and flavor.
Start by removing any excess fat or silverskin from the exterior of the tenderloin. Working on a large cutting board, start butterflying open your tenderloin by running a sharp knife about 1/2 an inch above the bottom side of the tenderloin. Keep your knife at a parallel 1/2 inch above the cutting board as you essentially unroll the tenderloin until it is flat and even.
It’s time to stuff! Spread on some softened cream cheese, layer with manchego cheese, it melts nicely and has the perfect bite (could also substitute with an extra sharp white cheddar). Spoon on some sweet and tangy balsamic caramelized onions, fresh spinach, and crispy bacon pieces. These flavors together are dynamite! Starting with the inside edge of your tenderloin, roll tightly until it looks like a slightly bigger version of the tenderloin you started with. Tie off every couple of inches with butcher’s twine and you’re ready to season!
I sprinkled my stuffed pork tenderloin liberally with McCormick Grill Mates Mesquite Seasoning. This blend is bold and a little bit smoky, the perfect complement to the layers of flavor within the filling. The Mesquite flavor also allowed me to grill this particular pork tenderloin quickly over medium high heat (around 375 degrees F) and get a nice smoked flavor in under 30 minutes. If you wanted to add an additional layer of flavor, you could smoke the stuffed pork tenderloin at 225 degrees F for about an hour. It would be absolutely delicious!
Stuffed Pork Tenderloin Recipe
- 1 1 1/2 pound pork tenderloin silverskin removed
- 2 slices thick cut bacon diced
- 4 oz cream cheese softened
- 3 oz manchego cheese grated
- 1/2 cup baby spinach leaves
- 1 large red onion cut into rings
- 2 Tablespoons butter
- 2 Tablespoons balsamic vinegar
- 1-2 Tablespoons Grill Mates Mesquite Seasoning
Preheat a 9 inch cast iron skillet over medium high heat. Add the bacon pieces and cook until the fat is rendered and the bacon pieces are crisp. Remove the bacon pieces to a paper towel to drain and leave the bacon fat in the pan.
Add in the butter and the sliced red onions. Cook for about 20 minutes over medium heat, stirring occasionally, until the onions have darkened considerably in color. Reduce the heat to low and stir in the balsamic vinegar. Remove the onions from the pan and set aside.
Place the pork tenderloin on a large cutting board. Remove any excess fat or silverskin from the exterior of the tenderloin.
Butterfly open the pork tenderloin by using long strokes of your knife along the side of the tenderloin about 1/2 inch above the cutting board. Keep the slices parallel to the cutting board and roll open the tenderloin while slicing.
Spread the softened cream cheese on top of the butterflied tenderloin. Sprinkle with the shredded manchego cheese, caramelized onions, baby spinach leaves, and bacon pieces.
Starting with the edge of the pork tenderloin that was the inside (before slicing open) begin tightly rolling the tenderloin back up. It's OK if there are a few casualties that fall out the sides while rolling.
Tie the roll together with butcher's twine every inch to inch and a half until the roll is nice and bound. Season the pork tenderloin very liberally with Grill Mates Mesquite seasoning.
Grill over indirect, medium high heat (about 375 degrees F) for approximately 20-25 minutes or until the internal temperature of the tenderloin is 145 degrees F in the thickest part of the meat. Turn the pork tenderloin every 5 minutes while cooking.
Allow the tenderloin to rest at least 5 minutes before removing the butcher's twine, slicing the tenderloin into 1 inch thick rounds, and serving.